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Ham hock & cabbage hash

Ham hock and cabbage hash

Ham hock & cabbage hash

Name: Ham hock & cabbage hash
Prep time: 15 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 5
Cuisine: British
Ingredients: 1kg potato unpeeled and cut into cubes; 25g butter; ½ Savoy cabbage shredded; 1 onion thinly sliced; 100ml low-sodium vegetable stock; 175g ham hock, shredded; baked beans and your favourite sauce, to serve

Good Food team

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Serves 5

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.3 out of 5.12 ratingsRate

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A hearty bowl of comfort that's low fat and cheap to boot

Healthy

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Alternatives

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Spicy apple crumble

A star rating of 3 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg potato

unpeeled and cut into cubes
25g butter
½ Savoy cabbage

shredded
1 onion

thinly sliced
100ml low-sodium vegetable stock
175g ham

hock, shredded
baked beans

and your favourite sauce, to serve

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Nutrition: per serving

kcal263
fat7g
saturates3g
carbs40g
sugars5g
fibre5g
protein14g
salt0.88g

low

Method

step 1

Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.
step 2

Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.
step 3

Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.

RECIPE TIPS

MAKE IT DIFFERENT

Salmon & spring onion hash for 4Cook potatoes as above. Cook 2 salmon fillets in the microwave on High for 3 mins, then flake into the potatoes with a small bunch chopped dill, 4 sliced spring onions and some seasoning. Transfer the hash to an ovenproof dish, then flash under the grill until golden. Serve with a dollop of crème fraîche.

Recipe from Good Food magazine, September 2011

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A star rating of 4.3 out of 5.12 ratings

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